So this isn’t so much a recipe as a serving idea.
Burgers + toppings + toasted sweet potato rounds instead of buns.
Assuming compliant meat and accoutrements, these delectable sliders are totally Whole30-friendly. While conjuring up baked buns from Whole30-approved ingredients would be against the spirit of the Whole30, replacing the buns with a healthful whole-food (sweet potato) is well within the bounds.
We like to season up grass-fed beef with coconut aminos, salt, and pepper and cook off the patties in a screaming hot cast iron pan.
For the “buns,” peel sweet potatoes and cut into scant ½-inch slices. Toss well in olive oil, sprinkle with salt, pepper, granulated garlic, and onion powder, and arrange in a single layer on a baking sheet. Bake at 425 degrees F for 12 minutes, carefully flip, and bake 6-8 minutes more.
I like my sliders with thinly sliced tomato, pickled jalapenos, and a dollop of Five Monsters Paleo Louisiana Remoulade.
Other great combos:
bacon, avocado, jalapenos, and BBQ sauce
roasted garlic mayo, caramelized onions, tomato, and fresh basil
tomato, pickle, mustard, ketchup (I like this recipe from Real Food with Jessica, formerly Jay's Baking me Crazy)
Creativity invited!
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